Pistachio Cake With Rosewater Frosting

Since now that I have my new toy (KitchenAid Mixer) I want to bake more often like everyday but having a full time job, that means I only have the weekends and there are always a lot of activities that we do as a family during that time. So I only get to bake at night when T has gone to bed. Nonetheless I have scour and archive a few recipes that I will be trying in the weeks to come. I had a packet of raw pistachios which has been sitting in my pantry for quite a while waiting for me to use it up so when I found this recipe it was only befitting that I put it to use. 

Pistachio Cake (Makes 2 x 8" cake pan) 

Note: You can half the recipe to make 8 cupcakes

Ingredients:

1/2 cup shelled raw pistachios 

1 1/3 cup plain flour 

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cardamom 

110gm butter

1 cup caster sugar

2 eggs

1 cup milk 

1 tsp vanilla extract

1 tsp almond extract 

Method: 

1. Pre heat oven to 175 degrees celcius. Grease and flour both the cake pans or line muffin trays with paper case if you are making it as cupcakes.
2. Place the pistachios in a food processor and blend till finely ground. Transfer the ground pistachios into a bowl reserving two tablespoons for topping the frosting.
3. Sift the flour, baking powder, salt and cardamom in a bowl and set aside.
4. Cream the butter and sugar on medium speed till light and fluffy for about 3 minutes.
5. Add the eggs and beat on medium for another 30 seconds until mixture is incorporated. Scraping down the bowl making sure everything is mix well. 
6. Add half the flour mixture and mix on low speed until just combined.
7. Then add the milk, vanilla and almond and mix on medium speed for about 15 seconds careful not to overwork the mixture.
8. Add the remaining flour mixture and mix on low speed until barely combined, at this stage if there is still flour on the side of the bowl just scrape it down with a spatula. Remove bowl from mixer.
9. Add the ground pistachios and mix gently to combine.
10. Divide the batter between the two cake pans or if using muffin tins scoop into paper cases. Bake until top springs back lightly when touched or skewer comes out clean for 22 to 25 mins for cake pans and 16 minutes for muffin tin. 
11. Let cake cool completely before frosting.

Rosewater Frosting:

3 large egg whites

2/3 cups caster sugar

170 gm butter

1/2 tsp rosewater (Found in middle eastern or indian shops)

1 drop green colouring (Optional)

Method:

1. Simmer a saucepan of water big enough for the bowl of your mixer to sit on top of it.
2. Add the egg whites and sugar to the mixer bowl, whisk well to combine, then place over the pot of simmering water. Whisk constantly until the sugar has dissolved and the mixture is opaque and thick for 3 minutes.
3. Transfer the bowl back to the mixer and starting on low speed and over the course of 30 seconds, bring the speed up to high. Whip on high speed until the whites are thick and glossy and the bowl is cool to the touch about 7 minutes.
4. While the whites are whipping, cut the butter into bite size squares, it's important that the butter is not too soft, if it is put in the fridge so that it is somewhat firm.
5. Add the butter one at a time to the whites and whip on low speed until combine for about 10 seconds. Continue doing this with the rest of the butter waiting 10 seconds between each addition.
6. When all the butter has been added, turn the speed up to high and whip until the mixture comes together to form a thick frosting. This may take a while if it's a warm and humid day but don't lose faith it will come together.
7. Add the colouring and rosewater and whip on high for 10 seconds.
8. Cover cake with frosting and sprinkle with reserved pistachios from earlier on or if making cupcakes, place frosting in a piping bag and pipe over cupcakes sprinkling the reserved pistachios.

This was the first time I had made buttercream from a meringue base, and I kind of like it better even though there are a few more steps involve. I found that I had control of how much butter and icing sugar I use therefore the buttercream use in this recipe was not too sickeningly sweet.